Lotte à l'Armoricaine

Method

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1. Cut the monkfish into 4 cm medallions and salt them. Chop the bone into pieces.

   Mark done

2. Brown the bone hard in 2 tbsp oil for 8 minutes, until it is properly coloured. This is the base of the sauce.

   Mark done Start 8 min timer

3. Add the onions, carrots and garlic and cook 10 minutes.

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4. Pour in the brandy and set it alight, standing back. Let the flames die.

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5. Add the wine and boil 3 minutes, then the tomato purée, tomatoes, stock, cayenne, tarragon sprigs and bay. Simmer 25 minutes, then strain, pressing hard, and return the sauce to the pan.

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6. Sear the monkfish medallions in the remaining oil for 2 minutes a side, then slide them into the sauce and poach 6 minutes.

   Mark done Start 2 min timer

7. Lift the fish out, reduce the sauce until it coats a spoon, whisk in the cold butter off the heat, and return the fish with the chopped herbs.

   Mark done

Chef’s Tips

• Brown the bone. It is the whole depth of the sauce.
• Flame the brandy rather than boiling it off.
• Fish out while the sauce reduces.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Rice
• A glass of Muscadet
• Crusty bread

Storage & Reheating

The sauce keeps 3 days refrigerated and freezes for 2 months. Cook the fish to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.